Aren’t sausage rolls fantastic? Easy-to-make nibbles for all your party needs? I find that there can never be too many sausage rolls. But, if you’re going to make them, you are limited with how much time you want to spend making them, or how much you want to spend.
It’s fair to say that sausage rolls in bulk will work out cheaper than if you make them yourselves. but, if you make them yourself, you can choose what goes in the. Like with this recipe. You can choose minced pork and season it yourself, or you can choose your favourite sausages and simply cut the sausage meat out of the casings.
I opted for 97% pork Cumberland sausages because I wanted to make it easier for myself. But I’ve included ingredients you’ll need if you make yours from minced pork too (I’ve done it both ways to test it). So no need to panic! As always, I’ve used frozen puff pastry, rather than making my own because it’s cheaper, quicker and much more efficient.
250 grams puff pastry, at room temperature
250 grams sausages (or 250 grams minced pork)
200 grams chorizo, removed from skin and grated to a crumbly consistency
1/2 tsp smoked paprika
(If making the rolls from complete scratch – using minced pork – you will also need: 1 egg; 35 grams breadcrumbs; 1 onion, finely chopped; sage, finely chopped; 2 cloves garlic, finely chopped)
- Preheat oven to 180°C.
- If making from scratch, fry the onion over medium heat until soft, about 5 minutes. Add the garlic and cook for an additional one minute. Set aside to cool.
- In a bowl, add the minced pork, breadcrumbs, chorizo, sage, smoked paprika, egg, salt and pepper. Add the cooled onion mixture. Gently mix until thoroughly combined.
- If you are using sausage meat, then you can omit steps 2 and 3, and simply combine the sausage meat with the chorizo, paprika, salt and pepper. Set aside.
- Roll out the puff pastry into a long rectangle, about 5mm thin. Add the sausage mixture in a log-shape along the close edge of the puff pastry rectangle.
- Gently roll the puff pastry over the meat, so that the seams overlap, then place seam side down. With a sharp knife, slice the pastry into the size that you would like your sausage rolls to be. I chose 5 cm size cuts, but you can choose to make them smaller for more bite-sized rolls.
- Whisk the egg and add 1 tsp water to make an egg wash. Brush the pastry with the egg ash. Place in the oven for 25 minutes, or until golden brown.
- Serve hot or cold.